A method for preparing bovine-like plant-based milk

Abstract

This invention relates to the field of food processing, and more particularly to a method for preparing a cow-like plant-based milk. The method includes: mixing rice and water, grinding them into a paste; adding an enzyme preparation for enzymatic hydrolysis to obtain rice milk; softening and inactivating the enzymes in soybeans, then micro-pressurizing and grinding them into a paste to obtain soy milk; mixing the rice milk and soy milk, removing impurities; adding rapeseed oil and dipotassium hydrogen phosphate; homogenizing; and sterilizing. This invention uses rice and soybeans as the main raw materials, and through a scientific compound process, produces a cholesterol-free cow-like plant-based milk. This plant-based milk is rich in eight essential amino acids: lysine, methionine, leucine, phenylalanine, threonine, valine, isoleucine, and tryptophan, similar to cow's milk, and has high nutritional value. Furthermore, by enzymatically hydrolyzing the starch in the rice into small-molecule sugars, the plant-based milk gains a natural sweetness, eliminating the need for additional sweeteners, thus preserving the natural flavor of rice and soybeans while making the product healthier.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing a bovine-like plant-based milk. Background Technology

[0002] In recent years, with increasing awareness of health and environmental protection, the demand for plant-based foods has grown significantly. Plant-based milk, as an important alternative, is gradually gaining popularity among consumers due to its lactose-free and cholesterol-free nature. Plant-based milk is mainly made from plant-based ingredients such as soybeans, almonds, oats, and coconuts, and its nutritional value and taste are constantly improving. However, existing plant-based milk products still face many challenges in terms of nutritional balance, stability, and production processes. For example, some plant-based milks have insufficient protein content, making them incomparable to cow's milk; the production process requires the addition of large amounts of stabilizers and thickeners, affecting taste and naturalness; furthermore, the complex processing technology and high cost limit large-scale promotion.

[0003] In existing technologies, plant-based milk made from a single plant ingredient often struggles to simultaneously possess both a good nutritional profile and excellent taste. For example, while pure soy milk has a high protein content, it often has a beany taste, affecting consumer acceptance; while pure rice milk, although having a good taste, is low in protein and cannot provide comprehensive nutrition. To overcome these shortcomings, compound plant-based milk has gradually become a research hotspot. By mixing different plant ingredients, nutritional components can be optimized, and taste and stability can be improved. Many studies have shown that through reasonable ingredient combinations and process improvements, the taste and texture of plant-based milk can be significantly improved without affecting its nutritional value.

[0004] Soybeans and rice are two common plant-based milk ingredients, each with its unique nutritional advantages. Soybeans are rich in high-quality plant protein, essential amino acids, and various vitamins and minerals, but their natural beany flavor and anti-nutritional factors (such as trypsin inhibitors and phytic acid) require processing. Rice, on the other hand, is rich in carbohydrates, B vitamins, and dietary fiber, and has a mild texture, but its protein content is relatively low. Therefore, combining rice and soybeans can achieve nutritional complementarity, improving the overall nutritional value and sensory quality of the product.

[0005] Currently, the production process of plant-based milk mainly includes steps such as raw material pretreatment, grinding, enzymatic hydrolysis, filtration, homogenization, and sterilization. Each step has a significant impact on the quality of the final product. For example, during the grinding process, it is necessary to ensure the fineness of the pulp to facilitate subsequent enzymatic hydrolysis and homogenization; during enzymatic hydrolysis, selecting appropriate enzymes and controlling the hydrolysis conditions can significantly improve the product's taste and stability; homogenization helps improve the product's physical stability and prevents stratification and sedimentation.

[0006] However, existing plant-based milk production processes still have some shortcomings. First, the pretreatment methods for raw materials are not scientific enough, resulting in unsatisfactory flavor and texture. Second, the selection of process parameters for enzymatic hydrolysis and homogenization is not optimized, affecting the retention of nutrients and physical stability of the product. Furthermore, existing plant-based milks still lag significantly behind traditional cow's milk in flavor and texture, failing to fully meet consumer expectations. Therefore, further research and development of new processes and formulas are needed to produce nutrient-rich, palatable, and highly stable plant-based milks similar to cow's milk. Summary of the Invention

[0007] In view of the above-mentioned shortcomings of the prior art, the present invention aims to provide a method for preparing a bovine-like plant-based milk, the composition of which is close to that of cow's milk and does not contain cholesterol or lactose.

[0008] To achieve the above-mentioned objectives, the present invention adopts the following technical solution:

[0009] This invention discloses a method for preparing bovine-like plant-based milk, comprising the following steps:

[0010] (1) Mix rice and water, grind into a paste, and obtain rice paste;

[0011] (2) Add an enzyme preparation to the rice paste to hydrolyze it and obtain rice paste;

[0012] (3) Soften and inactivate the enzymes in soybeans, then boil them under low pressure, and finally grind them into a paste;

[0013] (4) Mix rice milk and soy milk, remove impurities, and obtain mixed milk;

[0014] (5) Rapeseed oil and dipotassium hydrogen phosphate are added to the mixed slurry to obtain plant milk slurry;

[0015] (6) Homogeneous;

[0016] (7) Sterilization.

[0017] Preferably, in step (1), the weight ratio of rice to water is 1:(2-10).

[0018] Preferably, in step (2), the enzyme preparation is amylase.

[0019] Preferably, in step (2), the enzyme preparation is at least one of mesophilic amylase, maltose amylase and glucoamylase.

[0020] Preferably, in step (2), the amount of enzyme preparation added is 0.03-0.9%.

[0021] Preferably, in step (2), the enzyme preparation is a mixture of mesophilic amylase, maltose amylase and glucoamylase.

[0022] Preferably, the amount of medium-temperature amylase added is 0.01-0.3% of the weight of rice; the amount of maltose amylase added is 0.01-0.3% of the weight of rice; and the amount of glucoamylase added is 0.01-0.3% of the weight of rice.

[0023] Preferably, in step (3), the softening and enzyme inactivation step involves drying the soybeans, peeling them, and then feeding them into an enzyme inactivation machine. The soybeans are then subjected to softening and enzyme inactivation treatment for 40-80 seconds using steam at 115-125℃ and a 0.5-1.5wt% sodium bicarbonate aqueous solution at 2-4 times the weight of the soybeans.

[0024] Preferably, in step (3), the micro-pressure cooking step is to cook the soy milk at a pressure of 0.1-0.3 MPa for 10-25 minutes to obtain soybean paste.

[0025] Preferably, in step (3), the grinding step involves adding water to the soybean paste, adjusting the total weight of the soybean paste and water to 5-15 times that of the soybeans, and grinding the soybean paste at room temperature using a toothed plate mill or a toothed claw mill.

[0026] Preferably, in step (4), rice milk and soybean milk are mixed at a weight ratio of 1:(1.5-4), and impurities are removed by a horizontal screw separator to obtain a mixed slurry.

[0027] Preferably, in step (5), rapeseed oil and dipotassium hydrogen phosphate are added to the mixed slurry, and the mixture is stirred at 300-700 rpm for 3-10 minutes to obtain a plant milk slurry. The rapeseed oil content in the plant milk slurry is 0.5-3 wt%, and the dipotassium hydrogen phosphate content is 0.1-1.0 wt%.

[0028] Preferably, in step (6), the plant milk is homogenized at a temperature of 60-70°C, a first-stage pressure of 35-40 MPa, and a second-stage pressure of 15-25 MPa.

[0029] Preferably, in step (7), the UHT sterilization is performed at 130-140℃ for 1-5 seconds, and then cooled to 15-20℃ by a plate heat exchanger.

[0030] This invention uses processes such as water milling, enzymatic hydrolysis, and horizontal decanter extraction, combined with the nutritional components of soybeans and rice, to prepare a bovine-like plant-based milk with nutritional value close to that of cow's milk.

[0031] This invention utilizes processes such as water milling, enzymatic hydrolysis, and horizontal decanter extraction to combine the nutritional components of soybeans and rice, producing a plant-based milk with nutritional value close to that of cow's milk. By leveraging the complementary essential amino acid composition of rice and soybeans, no exogenous essential amino acids are needed, resulting in a plant-based milk rich in nutrients and with a unique flavor. The enzymatic hydrolysis process breaks down rice starch, imparting a natural sweetness without the need for added sugar or sweeteners. Because the raw materials are purely plant-based, the product is cholesterol-free. Furthermore, this plant-based milk is lactose-free, making it suitable for people with lactose intolerance and a healthier beverage option. Compared to existing technologies, this invention significantly improves nutritional content, taste, and stability. Attached image description:

[0032] Figure 1 This is a flowchart illustrating the production process of the bovine plant-based milk of this invention. Detailed implementation method:

[0033] A method for preparing a bovine-like plant-based milk includes the following steps:

[0034] (1) Mix rice and water at a weight ratio of 1:(2-10), and grind them at room temperature using a toothed plate mill or a toothed claw mill to obtain rice paste with a fineness of 50-100 mesh.

[0035] In this step, rice and water are thoroughly mixed and ground into a paste. The water milling process breaks down the starch granules, making them easier to break down during subsequent enzymatic hydrolysis. Furthermore, rice is rich in carbohydrates and contains a small amount of protein; after being ground into a paste, it can be evenly dispersed in water, providing a homogeneous raw material base for subsequent steps. A paste with a fineness of 50-100 mesh ensures a suitable particle size, which is beneficial for subsequent enzymatic hydrolysis and mixing.

[0036] (2) Add enzyme preparation to the rice paste, stir at 200-400 rpm and enzymatically hydrolyze at 50-70℃ for 30-100 min to obtain rice paste;

[0037] The enzyme preparation is amylase, preferably at least one of mesophilic amylase, maltose amylase and glucoamylase, and the amount of the enzyme preparation added is 0.03-0.9%; preferably, the amount of the enzyme preparation added is 0.2-0.6%.

[0038] Preferably, the enzyme preparation is Novozymes. 480L medium-temperature amylase, Novozymes Maltogen 2XL maltose amylase and Novozymes Amylase TM AG 300L glucoamylase mixed enzyme; of which Novozymes The addition amount of 480L medium-temperature amylase is 0.01-0.3% of the rice weight, preferably 0.1-0.3%; Novozymes The addition amount of 2XL maltose amylase is 0.01-0.3% of the rice weight, preferably 0.05-0.15%; Novozymes Amylase TM The amount of AG 300L glucoamylase added is 0.01-0.3% of the weight of rice, preferably 0.05-0.15%;

[0039] In this step, enzyme preparations are added to the rice paste for enzymatic hydrolysis. The purpose of enzymatic hydrolysis is to break down the large starch molecules in the rice into smaller sugar molecules, such as glucose and maltose, thereby giving the plant-based milk its natural sweetness. The enzyme preparations include warm amylase, maltose amylase, and glucoamylase to ensure maximum starch breakdown.

[0040] More preferably, a certain amount of enzymatic hydrolysis promoter is added during the enzymatic hydrolysis process to further improve the enzymatic hydrolysis capacity. The enzymatic hydrolysis promoter is at least one of calcium citrate, zinc acetate, sodium acetate, and sodium citrate. Calcium citrate provides calcium ions to stabilize the structure of amylase and improve its activity. Zinc acetate provides zinc ions as a cofactor, enhancing the enzyme's catalytic efficiency and thermal stability. Sodium acetate stabilizes the enzyme's conformation and improves its activity by adjusting the pH and through chelation. Sodium citrate's strong chelating ability removes metal impurities, improving the enzyme's thermal stability and reaction efficiency. The amount of the enzymatic hydrolysis promoter added is 0.02-0.08% of the rice weight. Optimally, the enzymatic hydrolysis promoter is composed of calcium citrate and zinc acetate in a weight ratio of 1:(0.5-2). The enzymatic hydrolysis promoter composed of calcium citrate and zinc acetate significantly improves the enzymatic hydrolysis capacity through synergistic effects. Calcium citrate provides calcium ions to stabilize the active site of amylase and removes metal impurities through the chelation of citrate ions, preventing enzyme inactivation. Zinc acetate provides zinc ions, which act as a cofactor for the enzyme, further enhancing its catalytic efficiency and thermal stability. The combination of these two factors optimizes the enzyme's structural stability and improves its catalytic performance, thereby accelerating starch hydrolysis to produce more glucose and maltose, and enhancing the quality and flavor of bovine-like plant-based milk.

[0041] (3) Soften and inactivate the enzymes in soybeans, then cook them under low pressure, and finally grind them to obtain soy milk with a fineness of 50-100 mesh. The specific steps are as follows:

[0042] The softening and enzyme inactivation step involves drying the soybeans, peeling them, and then feeding them into an enzyme inactivation machine. The soybeans are then treated with 115-125℃ steam and a 0.5-1.5wt% sodium bicarbonate aqueous solution (2-4 times the weight of the soybeans) for 40-80 seconds to soften and inactivate the enzymes.

[0043] The micro-pressure cooking step involves cooking the soybean paste under a pressure of 0.1-0.3 MPa for 10-25 minutes to obtain soybean paste. The grinding step involves adding water to the soybean paste, adjusting the total weight of the soybean paste and water to 5-15 times that of the soybeans, and grinding the soybean paste at room temperature using a toothed plate mill or a toothed claw mill.

[0044] In this step, soybeans undergo pretreatment and grinding. Softening and enzyme inactivation are achieved through high-temperature steam and sodium bicarbonate solution treatment, removing anti-nutritional factors such as trypsin inhibitors and phytic acid, making the soybeans easier to digest and process. The alkaline environment of the sodium bicarbonate solution effectively neutralizes some acidic substances in the soybeans, thereby destroying anti-nutritional factors. Simultaneously, the high temperature releases carbon dioxide gas, generating a subtle mechanical effect that further promotes the softening of soybean tissue and enzyme inactivation, improving digestibility and nutrient absorption, laying a good foundation for subsequent micro-pressure boiling and grinding steps. Micro-pressure boiling, performed under appropriate pressure, further destroys anti-nutritional factors and softens the soybean tissue. After these treatments, the soybeans are ground into soy milk with a fineness of 50-100 mesh, providing a basis for subsequent mixing and homogenization. Soybeans are a major source of high-quality plant protein, providing essential amino acids and other nutrients.

[0045] (4) Mix rice milk and soybean milk at a weight ratio of 1:(1.5-4), and remove impurities by using a horizontal screw separator to obtain a mixed slurry;

[0046] In this step, rice and soybean slurries are mixed in a specific ratio to ensure their nutritional components complement each other. Rice slurry provides carbohydrates and natural sweetness, while soybean slurry provides high-quality plant protein and essential amino acids. A horizontal spiral separator effectively removes impurities and insoluble particles, ensuring the purity and uniformity of the mixed slurry. The key to this step is ensuring thorough mixing of the two slurries to achieve the ideal taste and nutritional balance.

[0047] (5) Add rapeseed oil and dipotassium hydrogen phosphate to the mixed slurry, stir at 300-700 rpm for 3-10 minutes to obtain plant milk slurry, wherein the rapeseed oil content in the plant milk slurry is 0.5-3 wt% and the dipotassium hydrogen phosphate content is 0.1-1.0 wt%.

[0048] In this step, rapeseed oil and dipotassium hydrogen phosphate are added to the mixture. Rapeseed oil provides essential fats, enhancing the taste and texture of the plant-based milk, resulting in a smoother and thicker final product. The unsaturated fatty acids in rapeseed oil, such as linolenic acid and alpha-linolenic acid, not only improve the nutritional value of the plant-based milk but also benefit cardiovascular health. Dipotassium hydrogen phosphate, as a mineral supplement, provides potassium and phosphorus, further enhancing the product's nutritional content and adjusting the pH of the solution, improving its taste and stability. Stirring at 300-700 rpm ensures all added ingredients are evenly distributed in the plant-based milk mixture, forming a homogeneous liquid and guaranteeing the quality and consistency of the final product.

[0049] (6) The plant milk is homogenized at a temperature of 60-70℃, a first-stage pressure of 35-40 MPa, and a second-stage pressure of 15-25 MPa.

[0050] In this step, a high-pressure homogenizer refines the fat globules and other particles in the plant-based milk to the micron level, ensuring their uniform distribution and preventing stratification and sedimentation. The homogenization temperature is maintained at 60-70℃ to help preserve the physical stability and texture of the plant-based milk. A first-stage pressure of 35-40 MPa is used to initially break down the fat globules, while a second-stage pressure of 15-25 MPa further refines and homogenizes the milk, resulting in a final product with a delicate texture and smooth taste.

[0051] (7) Sterilize at 130-140℃ using UHT (Ultra-High Temperature Processing) for 1-5 seconds, and cool to 15-20℃ using a plate heat exchanger to obtain the bovine-like plant milk.

[0052] In this step, UHT sterilization uses ultra-high temperature for a short time to completely kill microorganisms in the plant-based milk, ensuring product safety and extending shelf life. The sterilization temperature is between 130-140℃, and the sterilization time is only 1-5 seconds, maximizing the preservation of the plant-based milk's nutrients and natural flavor. After UHT treatment, the milk is rapidly cooled to 15-20℃ using a plate heat exchanger, stabilizing the product and preventing the high temperature from affecting its flavor and texture. The resulting bovine-like plant-based milk is safe, hygienic, and has excellent taste and nutritional value.

[0053] Compared with the prior art, the beneficial effects of the present invention are mainly reflected in the following aspects:

[0054] 1) Process Optimization: Rice and soybeans are used as the main raw materials, and the raw materials are refined through steps such as grinding and enzymatic hydrolysis. Water milling of rice and soybeans helps to better retain their nutrients. Enzymatic hydrolysis further breaks down the starch in the rice, converting it into natural sweeteners and enhancing the taste of the milk-like plant-based milk. Throughout the process, temperature, time, and enzyme dosage are carefully controlled to ensure maximum retention of the nutrients in the raw materials, resulting in an amino acid composition similar to that of cow's milk in the final product.

[0055] 2) Nutrition and Health: This plant-based milk, similar to cow's milk, is a pure plant-based beverage, cholesterol-free, and particularly suitable for modern consumers' demand for healthy eating. Compared to traditional animal-derived dairy products, the plant-based milk of this invention avoids the intake of animal fats and cholesterol, making it more beneficial to cardiovascular health. Furthermore, the production process of plant-based beverages is more environmentally friendly and meets the requirements of sustainable development.

[0056] 3) Natural Sweetness: Through enzymatic hydrolysis, the starch in rice is naturally converted into sugar, giving the plant-based milk a natural sweetness without the need for any added sugar or sweeteners. This not only improves the product's taste but also avoids the health problems associated with excessive sugar intake. Furthermore, because it is lactose-free, this plant-based milk is particularly suitable for people with lactose intolerance, expanding the product's applicability.

[0057] 4) Wide Range of Applications: This dairy-like plant-based milk performs exceptionally well in various applications, suitable for a wide range of beverages including coffee, milk tea, and latte art. By adjusting the ratio of rice milk to soy milk, optimal taste and functionality can be achieved in different applications, meeting diverse consumer needs. Particularly in latte art performance, an appropriate ratio of soy milk creates stable foam, enhancing the visual appeal and texture of the beverage.

[0058] In summary, this invention, through scientific and reasonable process design and by combining the excellent nutritional characteristics of rice and soybeans, has successfully prepared a nutrient-rich, palatable, and highly stable plant-based milk similar to cow's milk.

[0059] In the following examples, some of the raw materials are described: Rice, selected from Yihai Kerry (Mishan) Grain & Oil Industry Co., Ltd., is Shibaiyi Youxuan Northeast Pearl Rice. Soybeans, selected from Heilongjiang Heliang Agriculture Co., Ltd. Organic soybeans from Northeast China. Rapeseed oil, made with AkoVeg from the AAK Group. TM 150-08 Low Erucic Acid Rapeseed Oil. Water used: Reverse Osmosis Water (RO).

[0060] Example 1

[0061] A method for preparing a bovine-like plant-based milk includes the following steps:

[0062] (1) Mix rice and water in a weight ratio of 1:3, grind them into a paste using a toothed mill at room temperature to obtain rice paste with a fineness of 80 mesh;

[0063] (2) An enzyme preparation was added to the rice paste, and the mixture was enzymatically hydrolyzed at 60°C for 60 minutes with stirring at 300 rpm to obtain rice paste; the enzyme preparation was Novozymes. 480L medium-temperature amylase, Novozymes 2XL maltose amylase and Novozymes Amylase TM AG 300L glucoamylase mixed enzyme; of which Novozymes The dosage of 480L medium-temperature amylase added is 0.2% of the weight of rice, and Novozymes Ma The dosage of 2XL maltose amylase is 0.1% of the rice weight, and Novozymes Amylase is added. T M The dosage of AG 300L glucoamylase added is 0.1% of the weight of rice;

[0064] (3) The soybeans are softened, enzyme-inactivated, and boiled under low pressure to obtain soy milk. The specific steps are as follows:

[0065] Softening and enzyme inactivation step: After drying and peeling the soybeans, they are sent to an enzyme inactivation machine and steamed at 120°C. The soybeans are then softened and enzyme inactivated for 60 seconds using a sodium bicarbonate aqueous solution with a weight of 3 times that of the soybeans. The sodium bicarbonate aqueous solution contains 1% sodium bicarbonate by weight.

[0066] Micro-pressure cooking process: Cook the soy milk at 0.2 MPa pressure for 15 minutes to obtain soybean paste;

[0067] Grinding steps: Add water to the above soybean paste, and control the total weight of soybean paste and water to be 7 times that of soybeans. Grind the soybean paste at room temperature using a toothed mill to obtain soybean milk with a fineness of 80 mesh.

[0068] (4) Mix rice milk and soybean milk at a weight ratio of 1:2, and remove impurities by using a horizontal spiral separator. Separator parameters: speed 300 rpm, working time 10 minutes, to obtain mixed slurry;

[0069] (5) Add rapeseed oil and dipotassium hydrogen phosphate to the above mixed slurry, and stir at 500 rpm for 5 minutes in a high-speed mixer to obtain plant milk slurry. Control the rapeseed oil content in the plant milk slurry to be 1.5 wt% and the dipotassium hydrogen phosphate content to be 0.25 wt%.

[0070] (6) The plant milk is homogenized at a temperature of 65°C, a first-stage pressure of 38 MPa, and a second-stage pressure of 20 MPa. The particle size after homogenization is less than 2 micrometers.

[0071] (7) Sterilize at 135℃ for 2 seconds with UHT, and cool to 20℃ through a plate heat exchanger to obtain the bovine-like plant milk.

[0072] Example 2:

[0073] The difference from Example 1 is that in step (4), rice milk and soybean milk are mixed in a weight ratio of 1:1.5 to obtain a mixed paste.

[0074] Example 3:

[0075] The difference from Example 1 is that in step (4), rice milk and soy milk are mixed in a weight ratio of 1:4 to obtain a mixed paste.

[0076] Test Example 1:

[0077] Eight essential amino acids: tested according to GB 5009.124-2016, with tryptophan tested according to Q / CTI LD-SZCFDD-7270 certified by Huace Testing.

[0078] Cholesterol: Tested according to GB 5009.128-2016.

[0079] Oligosaccharides: Fructose, glucose, sucrose, maltose and lactose were detected according to the first method of GB 5009.8.2023.

[0080] Total dietary fiber: based on the enzyme weight method in GB5009.88-2023.

[0081] Table 1: Physicochemical properties of the bovine-like plant-based milk prepared in Example 1

[0082] serial number Testing items unit milk Test results (milk-like) 1 fructose g / 100g - Not detected 2 glucose g / 100g - 1.25 4 maltose g / 100g - 1.47 5 lactose g / 100g 4.5 Not detected 6 Lysine g / 100ml 0.196 0.209 7 Methionine g / 100ml 0.059 0.043 8 Leucine g / 100ml 0.246 0.248 9 Phenylalanine g / 100ml 0.118 0.17 10 threonine g / 100ml 0.112 0.13 11 Valine g / 100ml 0.151 0.151 12 Isoleucine g / 100ml 0.123 0.14 13 Tryptophan g / 100g 0.045 0.060 14 cholesterol mg / 100g 0.015 Not detected 15 Total dietary fiber g / 100g - 0.4

[0083] Table 2: Physicochemical properties of the bovine-like plant-based milk prepared in Example 2

[0084]

[0085]

[0086] Table 3: Physicochemical properties of bovine-like plant-based milk prepared in Example 3

[0087] serial number Testing items unit milk Test results (milk-like) 1 fructose g / 100g - Not detected 2 glucose g / 100g - 0.94 4 maltose g / 100g - 1.12 5 lactose g / 100g 4.5 Not detected 6 Lysine g / 100ml 0.196 0.15 7 Methionine g / 100ml 0.059 0.025 8 Leucine g / 100ml 0.246 0.21 9 Phenylalanine g / 100ml 0.118 0.14 10 threonine g / 100ml 0.112 0.11 11 Valine g / 100ml 0.151 0.11 12 Isoleucine g / 100ml 0.123 0.12 13 Tryptophan g / 100g 0.045 0.071 14 cholesterol mg / 100g 0.015 Not detected 15 Total dietary fiber g / 100g - 0.21

[0088] Test Example 2:

[0089] To determine the optimal ratio of rice milk to soy milk, consumer preference tests were conducted on samples prepared in the three examples.

[0090] Table 4: Results of the Preference Test for Plant-Based Milk Similar to Bovine Milk

[0091]

[0092] The numbers in Table 4 represent the number of people who made the selection.

[0093] In tests of plant-based milk similar to cow's milk, the preference for the soy flavor increased with the increase of the soy milk ratio. In Example 1 (1:2), 18 consumers liked this ratio of soy flavor, indicating that an appropriate amount of soy milk can provide a satisfactory soy flavor without being too strong. In contrast, only 2 people liked Example 2 (1:1.5), indicating that the soy flavor was not prominent enough when the soy milk ratio was low; while 10 people liked Example 3 (1:4), indicating that although an excessively high soy milk ratio enhanced the soy flavor, it also increased the beany taste, affecting the overall flavor. Therefore, a moderate soy milk ratio (1:2) can bring a balanced soy flavor, making the product more popular with consumers.

[0094] The preference for the rice flavor varied significantly depending on the ratio of rice milk to soy milk. In Example 2 (1:1.5), 11 consumers liked this ratio, indicating that a higher rice milk ratio enhances the rice flavor, making its sweetness more pronounced. However, in Examples 1 (1:2) and 3 (1:4), 10 and 9 consumers respectively preferred the rice flavor, suggesting that both excessively high and low rice milk ratios negatively impact the rice flavor. Therefore, while a slightly higher rice milk ratio (1:1.5) results in a more pronounced rice flavor, a moderate ratio remains crucial for achieving a balance between overall taste and texture.

[0095] In coffee applications, Example 1 (1:2) performed best, with 23 consumers choosing this ratio of plant-based milk for their coffee. The appropriate ratio of soy milk to rice milk resulted in a good blend of plant-based milk in coffee, providing sufficient milky aroma without masking the original flavor of the coffee. In contrast, Examples 2 (1:1.5) and 3 (1:4) were chosen by only 3 and 4 people respectively, indicating that these two ratios performed poorly in coffee applications. This may be due to an overly strong beany flavor or a thin rice milk, affecting the overall flavor of the coffee. Therefore, a 1:2 ratio of plant-based milk is the most popular in coffee applications.

[0096] In milk tea applications, Example 1 (1:2) again performed best, with 21 consumers choosing this ratio of plant-based milk for their milk tea. This indicates that a moderate ratio of rice milk to soy milk provides a good taste, making the milk tea richer and more milky. Examples 2 (1:1.5) and 3 (1:4) were chosen by 4 and 5 people respectively, suggesting that these two ratios are not as ideal as 1:2 in milk tea applications, possibly due to an overly strong beany flavor or too thin rice milk, affecting the overall taste of the milk tea. Therefore, a plant-based milk ratio of 1:2 performs best in milk tea applications.

[0097] In terms of latte art performance, Example 2 (1:1.5) performed best, with 16 consumers choosing this ratio of plant-based milk for latte art. This indicates that a higher proportion of soy milk helps form more stable foam, making it suitable for latte art. Example 1 (1:2) was chosen by 14 people, performing well although slightly inferior to Example 2; while Example 3 (1:4) was not chosen by any people, indicating that the proportion of soy milk was too low, resulting in poor latte art performance. Therefore, although the plant-based milk with a mass ratio of 1:1.5 has the best latte art performance, considering other application scenarios and the overall flavor balance, the plant-based milk with a mass ratio of 1:2 is more balanced in overall applications.

[0098] In summary, increasing the proportion of soy milk improves latte art performance but also intensifies the beany taste of plant-based milk-like beverages; while increasing the proportion of rice milk makes the plant-based milk-like beverages thinner. Therefore, the optimal mass ratio is 1:2, which ensures both good taste and application performance while providing suitable latte art effects.

[0099] Example 4:

[0100] The difference from Example 1 is that the enzyme preparation in step (2) is different.

[0101] The enzyme preparation is Novozymes. 480L medium-temperature amylase and Novozymes A mixed enzyme of 2XL maltose amylase; of which Novozymes The dosage of 480L medium-temperature amylase added is 0.2% of the weight of rice, Novozymes. The amount of 2XL maltose amylase added is 0.2% of the weight of rice.

[0102] Example 5:

[0103] The difference from Example 1 is that the enzyme preparation in step (2) is different.

[0104] The enzyme preparation is Novozymes. 480L medium-temperature amylase and Novozymes Amylase TM AG 300L glucoamylase mixed enzyme; of which Novozymes The dosage of 480L medium-temperature amylase added is 0.2% of the rice weight, and Novozymes Amylase. TM The amount of AG 300L glucoamylase added is 0.2% of the weight of rice.

[0105] Table 5: Physicochemical properties of bovine-like plant-based milks prepared in Examples 1, 4, and 5

[0106] serial number Testing items unit Example 1 Example 4 Example 5 1 fructose g / 100g Not detected Not detected Not detected 2 glucose g / 100g 1.25 0.21 1.08 4 maltose g / 100g 1.47 1.09 0.13 5 lactose g / 100g Not detected Not detected Not detected

[0107] Compared to Examples 4 and 5, Example 1 used Novozymes B enzyme preparation. 480L medium-temperature amylase, Novozymes 2XL maltose amylase and Novozymes Amylase TM The combination of AG 300L glucosyl amylase significantly increases the final content of glucose and maltose, ensuring better taste and stability of bovine-like plant-based milk.

[0108] Novozymes The 480L medium-temperature amylase primarily breaks down the large starch molecules in rice into short-chain dextrins and a small amount of maltose. This step, by reducing the molecular weight of starch, provides a good foundation for subsequent enzymatic hydrolysis, thus improving the overall hydrolysis efficiency. (Novozymes) 2XL maltose amylase specifically converts initially broken-down starch and dextrin into maltose, significantly increasing the maltose content. Maltose not only enhances the sweetness of the product but also serves as a precursor for glucose production, providing more substrates for subsequent reactions. Novozymes Amylase TM The AG 300L glucoamylase further breaks down maltose and residual dextrin into glucose, giving the product a natural sweetness. This step not only increases the glucose content but also ensures the stability and uniformity of the final product.

[0109] The three enzymes complement each other through their specific pathways during enzymatic hydrolysis. Mesophilic amylase provides the initial breakdown of macromolecular starch, maltose amylase further converts these products into maltose, and glucoamylase ultimately converts maltose into glucose. This synergistic mechanism not only significantly increases the final glucose and maltose content but also optimizes the starch breakdown process, ensuring the superior taste and high stability of the bovine-like plant-based milk. Experimental results confirm this synergistic mechanism, making Example 1 superior to Examples 4 and 5 in terms of glucose and maltose production.

[0110] Example 6:

[0111] The difference from Example 1 lies in step (2) of the enzymatic hydrolysis. The specific enzymatic hydrolysis steps are as follows:

[0112] (2) Add enzyme preparation and enzymatic hydrolysis promoter to the rice paste, and enzymatic hydrolysis at 60°C for 60 min under stirring at 300 rpm to obtain rice paste;

[0113] The enzyme preparation is Novozymes. 480L medium-temperature amylase, Novozymes 2XL maltose amylase and Novozymes Amylase TM AG 300L glucoamylase mixed enzyme; of which Novozymes The dosage of 480L medium-temperature amylase added is 0.2% of the rice weight, Novozymes Maltoge. The dosage of 2XL maltose amylase is 0.1% of the rice weight, and Novozymes Amylase is added. TM The dosage of AG 300L glucoamylase added is 0.1% of the weight of rice;

[0114] The enzymatic hydrolysis promoter is calcium citrate, and its addition amount is 0.05% of the weight of rice.

[0115] Example 7:

[0116] The difference from Example 1 lies in step (2) of the enzymatic hydrolysis. The specific enzymatic hydrolysis steps are as follows:

[0117] (2) Add enzyme preparation and enzymatic hydrolysis promoter to the rice paste, and enzymatic hydrolysis at 60°C for 60 min under stirring at 300 rpm to obtain rice paste;

[0118] The enzyme preparation is Novozymes. 480L medium-temperature amylase, Novozymes 2XL maltose amylase and Novozymes Amylase TM AG 300L glucoamylase mixed enzyme; of which Novozymes The dosage of 480L medium-temperature amylase added is 0.2% of the rice weight, Novozymes Maltoge. The dosage of 2XL maltose amylase is 0.1% of the rice weight, and Novozymes Amylase is added. TM The dosage of AG 300L glucoamylase added is 0.1% of the weight of rice;

[0119] The enzymatic hydrolysis promoter is zinc acetate, and its addition amount is 0.05% of the weight of rice.

[0120] Example 8:

[0121] The difference from Example 1 lies in step (2) of the enzymatic hydrolysis. The specific enzymatic hydrolysis steps are as follows:

[0122] (2) Add enzyme preparation and enzymatic hydrolysis promoter to the rice paste, and enzymatic hydrolysis at 60°C for 60 min under stirring at 300 rpm to obtain rice paste;

[0123] The enzyme preparation is Novozymes. 480L medium-temperature amylase, Novozymes 2XL maltose amylase and Novozymes Amylase TM AG 300L glucoamylase mixed enzyme; of which Novozymes The dosage of 480L medium-temperature amylase added is 0.2% of the rice weight, Novozymes Maltoge. The dosage of 2XL maltose amylase is 0.1% of the rice weight, and Novozymes Amylase is added. TM The dosage of AG 300L glucoamylase added is 0.1% of the weight of rice;

[0124] The enzymatic hydrolysis promoters are calcium citrate and zinc acetate. Specifically, the amount of calcium citrate added is 0.025% of the weight of the rice; the amount of zinc acetate added is 0.025% of the weight of the rice.

[0125] Table 6: Physicochemical properties of bovine-like plant-based milks prepared in Examples 6-8

[0126] serial number Testing items unit Example 6 Example 7 Example 8 1 fructose g / 100g Not detected Not detected Not detected 2 glucose g / 100g 1.27 1.31 1.42 4 maltose g / 100g 1.49 1.52 1.62 5 lactose g / 100g Not detected Not detected Not detected

Claims

1. A method for preparing a bovine-like plant-based milk, characterized in that, Includes the following steps: (1) Mix rice and water, grind into a paste, and obtain rice paste; (2) Enzyme preparation and enzymatic hydrolysis promoter are added to the rice paste to obtain rice paste; (3) Soften and inactivate the enzymes in soybeans, then boil them under low pressure, and finally grind them into a paste; (4) Mix the rice milk and soy milk, remove impurities, and obtain a mixed milk; (5) Rapeseed oil and dipotassium hydrogen phosphate are added to the mixed slurry to obtain plant milk slurry; (6) Homogeneous; (7) Sterilization; In step (1), the weight ratio of rice to water is 1:(2-10); In step (2), the enzyme preparation is a mixture of mesophilic amylase, maltose amylase and glucoamylase, and the amount of enzyme preparation added is 0.03-0.9%; In step (2), the enzymatic hydrolysis promoter is composed of calcium citrate and zinc acetate in a weight ratio of 1:(0.5-2); In step (3), the softening and enzyme inactivation step is to dry the soybeans, peel them, and send them into an enzyme inactivation machine. The soybeans are softened and enzyme inactivated for 40-80 seconds using steam at 115-125℃ and a 0.5-1.5wt% sodium bicarbonate aqueous solution at 2-4 times the weight of the soybeans. The micro-pressure cooking step involves cooking the soybean paste under a pressure of 0.1-0.3 MPa for 10-25 minutes to obtain soybean paste. The grinding step involves adding water to the soybean paste, adjusting the total weight of the soybean paste and water to 5-15 times that of the soybeans, and grinding the soybean paste at room temperature using a toothed plate mill or a toothed claw mill. In step (4), rice milk and soy milk are mixed at a weight ratio of 1:(1.5-4).

2. The method for preparing bovine-like plant-based milk according to claim 1, characterized in that, The amount of medium-temperature amylase added is 0.01-0.3% of the weight of rice; the amount of maltose amylase added is 0.01-0.3% of the weight of rice; and the amount of glucoamylase added is 0.01-0.3% of the weight of rice.

3. The method for preparing bovine-like plant-based milk according to claim 1, characterized in that, In step (4), impurities are removed by a horizontal spiral separator to obtain a mixed slurry.

4. The method for preparing bovine-like plant-based milk according to claim 1, characterized in that, In step (5), rapeseed oil and dipotassium hydrogen phosphate are added to the mixed slurry and stirred at 300-700 rpm for 3-10 minutes to obtain plant milk slurry. The rapeseed oil content in the plant milk slurry is 0.5-3 wt%, and the dipotassium hydrogen phosphate content is 0.1-1.0 wt%.

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